BLT Salad
A delightful dish that combines all the favorite components of a classic BLT sandwich into a refreshing salad, perfect for summer gatherings or quick dinners.
Ingredients
For the Salad
- 8 strips turkey bacon, chopped and cooked
- 4 cups romaine lettuce, chopped (about 2 heads)
- 2 cups cherry tomatoes, sliced in half
- 3/4 cup cheddar cheese, grated
- 1/2 cup Jack cheese, grated
- 2 cups croutons
For the Dressing
- 1 cup mayonnaise
- 1 green onion, roughly chopped
- 1 clove garlic, smashed and roughly chopped
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 cup water
For the Croutons
- 2 cups day-old French bread, cut into 1-inch cubes
- 1/2 cup extra-virgin olive oil
- 1-1/2 teaspoon garlic powder
For Garnishing
- sea salt and cracked pepper, to taste
Instructions
Preparation
- Blend all the ingredients for the dressing in a blender until smooth and set aside.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Place the chopped day-old bread cubes onto a cookie sheet, drizzle olive oil over them, and sprinkle with garlic powder. Toss to ensure they are coated.
- Bake croutons for 5-7 minutes or until golden brown, flipping once to avoid burning.
- Heat 3 tablespoons of olive oil in a skillet and fry the chopped turkey bacon pieces for about 5-7 minutes until crispy.
Assembly
- In a large bowl, mix the chopped romaine, crispy bacon, grated cheeses, cherry tomatoes, and croutons.
- Just before serving, drizzle the salad with the dressing and sprinkle with freshly cracked pepper. Toss well to combine.
Notes
Make the dressing ahead of time for convenience. Experiment with different cheeses or add jalapeños for a spicy kick. Store leftovers in an airtight container, keeping dressing separate to maintain freshness.